Shattering crisp pork belly tacos

Prep 24 hours

Total 30 min

Serves 8

Elevate your #TacoTuesday!

1.5 lb

(skin on) Pork belly

Taco shells

1 cup

smoked Pineapple salsa

1 cup

Picked coriander

1/2 cup

Sriracha aioli

1 cup

Kosher salt

Salt the skin on the pork belly like a sidewalk. Yes heavy very heavy. Leave in fridge for 24 hours uncovered. Yes uncovered (dry it out).
Remove from fridge and brush 90% of the salt off, slice in half. Remove the patented paddle from your active fry and place a few ring moulds in for you belly to rest on. It’s important to have it elevated. (Cook from the top down not from the bottom up).
Place belly on ring moulds under the heat source and cook for 30 minutes.
Remove and let rest for 7 minutes (take pictures of your crazy crispy crisp belly, post it to Instagram. Tag me @chefrandyfeltis) Carve with serrated knife.
Dress the taco shell with aioli, salsa, coriander top with crispy pork belly and enjoy.